Cream of Cauliflower Soup

6 30 168
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 3
Cream of Cauliflower Soup
Health Highlights


2 cup Cauliflower (florets)
1/2 cup diced Celery
1 1/2 cup Vegetable stock/broth, low sodium
1 cup Skimmed milk powder
1 dash White pepper (optional)
1 stalk(s) Green onion (thinly sliced)


  1. In a saucepan, combine the cauliflower, celery, and vegetable broth. Bring to a boil over high heat. Reduce heat and simmer for about 10 minutes or until vegetables are tender.
  2. Transfer the soup mixture to a blender (or use an immersion blender in a saucepan) in batches and puree until smooth. Return soup to the saucepan (if necessary) and stir in the skimmed milk powder and white pepper. Heat over medium heat, stirring occasionally, until hot, without allowing the mixture to boil.
  3. Pour into bowls and top with green onion. 


To make AIP friendly: Omit the white pepper and substitute skimmed milk powder with coconut cream.

Nutrition Facts

Per Portion

Calories 168
Calories from fat 4.9
Calories from saturated fat 2.7
Total Fat 0.5 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 5.4 g
Cholesterol 8 mg
Sodium 269 mg
Potassium 986 mg
Total Carbohydrate 25.7 g
Dietary Fiber 1.8 g
Sugars 23.0 g
Protein 16.0 g

Dietary servings

Per Portion

Milk 0.2
Vegetables 1.9

Energy sources


Meal Type(s)